Thursday, February 23, 2012

Eggplant and Tomato Stew

I turned to my crockpot for tonight's dinner which is a very under-used appliance in my kitchen. It took me about 30 minutes to cut up all the vegetables and get everything in the crockpot and then I just set it to cook on low for 8 hours. All I had to do before dinner was cook some couscous. This stew consisted of eggplant, tomato, carrot, garbanzo beans, red kidney beans, onion, celery, garlic, vegetable broth, tomato paste and some herbs. It was extremely easy and just delicious!

My menu plan for today:
Breakfast - Soy milk smoothie with strawberries and frozen peaches, freshly baked sourdough bread

Lunch - Tomato and avocado sandwich with Vegannaise, Apple wedges with peanut butter and raisins

Dinner - Eggplant and Tomato Stew over Couscous



Eggplant and Tomato Stew (6 servings)
Adapted from Fatfree Vegan Recipes

1 medium eggplant, peeled and cut in 1/2" cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounce can garbanzo beans, drained and rinsed
15 ounce can red kidney beans, drained and rinsed
1 cup chopped onion
1 cup sliced celery
3 cloves garlic, minced
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed red pepper
1 bay leaf

In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.

Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables.

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf.


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